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Vegetarian Green Chile Stew

Heat olive oil in a large pot over medium-high heat. Add garlic,
onion, carrots, celery, potatoes, chili powder, paprika, salt, and
pepper. Cook, stirring occasionally, until potatoes are golden
brown, about 10 minutes.
Toss yellow squash, spinach leaves, corn, pinto beans, and
spaghetti squash into the pot. Continue to stir until spinach leaves
have wilted, 1 to 2 minutes.
Pour vegetable broth, water, and green chiles into the mixture. If
necessary, add more water to make sure vegetables are covered.
Bring stew to a boil, then reduce heat to medium low, cover, and
simmer until the vegetables are tender, about 45 minutes.
Print Recipe Pin Recipe
Total Time 44 minutes
Course Breakfast
Cuisine Chinese

Ingredients
  

  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 2 large carrots, peeled and chopped
  • 1 stalk celery, chopped
  • 4 potatoes, cut in one-inch cubes
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 yellow squash, cut in one-inch cubes
  • 2 cups packed fresh spinach
  • 1/3 cup frozen corn kernels
  • 1 (16 ounce) can pinto beans, drained
  • 1 cup cooked, shredded spaghetti squash (optional)
  • 2 cups vegetable broth
  • 5 cups water
  • 3 (4 ounce) cans chopped green chile peppers